Peach Upside Down Cake
Photo belongs to "Betty" Crocker too.
- 1 c
- butter or margarine
- 1 c
- brown sugar, firmly packed
- 15 medium
- peach halves in heavy syrup, drained
- maraschino cherries
- 8 oz
- can crushed pineapple, drained,juice reserved
- 18 oz
- box betty crocker super moist yellow cake mix
- 1/3 c
- vegetable oil
- 3 large
How to Make Peach Upside Down Cake
- 1Heat oven to 350^.
Melt the butter in a 13x9-inch baking dish in the oven. Remove from oven; sprinkle brown sugar evenly over butter.
Place peach halves on paper towel; pat dry.
Place a maraschino cherry in center of each peach half; place cut side down on brown sugar-so cherries are under the peach.
Spoon the pineapple around peaches.
- 2Add enough water to reserved pineapple juice to measure 3/4 cup.
In a large bowl, beat cake mix, juice mixture,oil and eggs with electric mixer on low for 30 seconds, then on medium for 2 minutes. Scrape bowl often.
Pour batter carefully over peaches and pineapple; spread evenly.
- 3Bake 45-53 minutes or until toothpick inserted in center comes out clean and top of cake is golden brown.
Immediately run knife around side of pan to loosen cake. Place on a heat-proof plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. (I place a very hot wet towel on bottom of pan to help it along)
Lift pan and cool 30 minutes. Serve warm or cool.
"Betty" says store in refrigerator covered- but there is not much left when my family and friends attack it!
Sometimes I bake it in 2 cake pans and freeze one after it is baked and out of the pan. Or I bake it in a 9x9-inch pan and one loaf pan , it works great both ways. Enjoy- I know you will-Yummy....